This lovely Bundt loaf boasts loads of dark chocolate in a slightly sweet yeast bread, with a thick chocolate glaze. Perfect for a decadent breakfast or even dessert.
This month my Bread Bakers are pushing out the cacao boat, using cocoa, chocolate or carob in a variety of breads. Many thanks to my fellow Dubai blogger, Shireen from Ruchik Randhap, who is hosting this great event.
I bookmarked this recipe from Just a Pinch more than a year ago, renaming it Chocolate Filled Yeast Bundt Cake so maybe Bread. From a quick read through, it sure sounded more like bread than cake. I ended up adjusting a few ingredients so it's even more bread-like than the original but whatever you call it, it's good and chocolatey.
For the dough:
4 cups or 500g all purpose flour, plus extra for kneading
1/4 cup or 50g sugar
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 large eggs, at room temperature
1 1/3 cup or 315ml warm milk (110°F or 43°C)
Note: If you are using organic or unpasteurized milk, heat it to 180°F or 82°C and then cool down to the right temperature. Read more about how, why and when to scald milk here at Pastry Chef Online.
For the filling:
12 oz or 340g dark chocolate
For the glaze:
6 oz or 170g dark chocolate,
2 tablespoons butter, plus extra for greasing Bundt pan
1 tablespoon golden syrup
Optional: Sprinkles for decorating
Grease a 10-inch or 25cm Bundt cake pan with butter and sprinkle with flour.
Sift the flour into the bowl of your stand mixer and add salt, yeast, sugar, eggs and warm milk.
Mix with the bread hook until all of the flour has been incorporated into the wet ingredients and you have a sticky dough.
Cover the dough bowl with a kitchen towel and leave it in a warm place for about an hour or until the dough doubles in size.
When the hour is almost up, melt the 12 oz of dark chocolate either in a double boiler or in the microwave with a few short zaps. Set it aside to cool a bit.
Sprinkle your clean work surface with flour and knead the dough for a few minutes.
Roll out the dough into a rectangular shape that is 12 x 16 in or 31x41cm. Spread the cooled chocolate on it.
Roll the up the dough, jelly roll style, starting from the longer side. Pinch the ends together.
Quickly move the roll to your greased Bundt cake pan, trying to make sure the seam side is down. Sprinkle with flour and then cover with a towel for 30 minutes.
Start preheating your oven so it will be at 350°F or 180°C when the 30 minutes are up.
|After half an hour|
Bake in the preheated oven for 30 to 35 minutes. Leave plenty of headroom for the bread to rise. Because rise it certainly will!
Leave to cool for about 15-20 minutes and then turn out onto a wire rack. I had to trim some off of one side of my bottom to get it to stand up straight.
For the glaze, warm up all ingredients in a double boiler or with a few good zaps in a microwaveable bowl until chocolate is melted. Let it cool a little and pour over the bread.
Breads with Cocoa, Cacao or Carob in any form
- Chocolate & Cherry Swirl Breads from The Bread She Bakes
- Chocolate Orange Swirl Buns from Mayuri's Jikoni
- Chocolate and Vanilla Brioche from Kidsandchic
- Chocolate Banana Quick Bread from Basic N Delicious
- Chocolate Buttermilk Quick Bread from Cindy's Recipes and Writings
- Chocolate Cinnamon Rolls from A Day in the Life on the Farm
- Chocolate Filled Bundt Bread from Food Lust People Love
- Chocolate Hazelnut Banana Bread from Hezzi-D's Books and Cooks
- Chocolate Monkey Bread from Sara's Tasty Buds
- Chocolate Peanut Butter Chip Quick Bread from Magnolia Days
- Chocolate Peanut Butter Cinnamon Rolls from From Gate to Plate
- Chocolate Yeast Bread from Cook's Hideout
- Croatian Povitica - Chocolate Walnut Swirl Bread from Herbivore Cucina
- Dark Chocolate Cherry Pocket Bread from Karen's Kitchen Stories
- Dark Chocolate Chip Hot Cross Buns from Baking in Pyjamas
- Double Chocolate Espresso Scones from Wholistic Woman
- Double Chocolate Zucchini Bread from Sizzling Tastebuds
- Egg Free 45 Minutes Chocolate Buns from Gayathri's Cook Spot
- Eggless Chocolate Babka from I Camp in my Kitchen
- Eggless Chocolate Swirl Buns from Seduce Your Tastebuds
- Eggless Triple Chocolate Scones from Spill the Spices
- Four-Chocolate Sour Cream Quickbread from What Smells So Good?
- Leopard Print Bread from Spiceroots
- Pain Au Chocolat (Chocolate filled Croissants) from G'Gina's Kitchenette
- Pane Al Cioccolato - Chocolate Bread from Ruchik Randhap
- Petits Pain au Chocolat - Mini Chocolate Croissant from Sneha's Recipe
- Sourdough Cacao Sweet Bread from The Schizo Chef
- Sweet Russian Chocolate Braid from Hostess At Heart
- Two Chocolates Greek Yogurt Banana Bread from La cocina de Aisha right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send me an email with your blog URL to firstname.lastname@example.org.